Balanced Scorecard as a Management Tool in Food Service Companies

Abstract

This study is a review of the literature that addresses the importance of the Balanced Scorecard as a Management Tool in Food Service Companies, through a qualitative approach with a descriptive and non-experimental scope. After the analysis, it is revealed that, in the context of food service companies, the BSC can help managers and owners to have a comprehensive vision of their performance and to make informed decisions to improve the efficiency and quality of their services, through a balanced set of key performance indicators that span different areas of the business. The same ones that include greater clarity about the strategic objectives of the company in this way reflect a better understanding of the critical success factors, the ability to make decisions based on data and the continuous improvement of processes and services